Mom's Best Recipes
Recipe

Crispy Hasselback Potatoes

Accordion-sliced potatoes roasted until shatter-crisp on the edges and creamy in the middle, brushed with garlic butter and finished with Parmesan.

Author By Matt Campbell
4.9
A sheet pan of golden brown hasselback potatoes with thin accordion slices fanned open, brushed with garlic butter and sprinkled with grated Parmesan and chopped parsley, photographed in natural window light
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Hasselback potatoes are what happens when a baked potato and crispy roasted potatoes decide to team up. You get those dramatic little accordion slices that turn into crunchy, bronzed edges, plus a fluffy, creamy center that was basically born to catch butter.

This version keeps it simple and loud in the best way: garlic butter, Parmesan, and enough salt to bring out the potato’s flavor. I’ll walk you through the slicing trick (so you don’t accidentally cut all the way through), share a few seasoning variations, and then we’ll talk loaded toppings because that’s where the fun really starts.

Close-up of a raw russet potato on a cutting board being sliced into thin even slits with two wooden chopsticks placed on either side as slicing guides, kitchen prep scene in natural light

Why It Works

  • Crispy edges, creamy centers: thin slices create maximum surface area for crunch while the base stays tender.
  • Garlic butter gets inside the cuts: basting twice helps the slices fan and soak up flavor without turning greasy.
  • Parmesan finishes the job: it melts into the ridges and turns toasty and savory in the hot oven. Finely grated Parmesan melts fast, so watch the final stretch.
  • It looks fancy, but it’s not fussy: the chopstick method makes the accordion cut basically foolproof.

Pairs Well With

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Storage Tips

Refrigerate

Let the potatoes cool completely, then store in an airtight container for up to 4 days. If you stacked them, separate with parchment so the slices don’t get squished.

Reheat for crisp

  • Oven or toaster oven: 400°F for 10 to 15 minutes on a sheet pan until the edges re-crisp.
  • Air fryer: 375°F for 6 to 9 minutes. Check early, the Parmesan can brown fast.
  • Microwave: fine in a pinch for warming, but you’ll lose the crunch. If you microwave, finish in a hot oven or air fryer for a few minutes.

Freezing

You can freeze them, but the texture will soften. If you do it anyway, freeze in a single layer, then bag. Reheat straight from frozen at 400°F until hot and crisped, about 20 to 25 minutes. If the Parmesan is getting too dark before the center heats, loosely tent with foil for a few minutes.

Common Questions

What potatoes work best for Hasselback?

Russets get the crispiest edges and fluffiest centers. Yukon Golds are creamier and slightly less crisp, but still great. For the most consistent timing, pick potatoes that are similarly sized, around 8 to 10 ounces each.

How do I slice them without cutting all the way through?

Set the potato between two chopsticks or wooden spoon handles, then slice down until your knife hits the guides. Aim for 1/8-inch slices. Don’t stress if a few cuts are thicker. That just means more variety in crunch.

Why are my slices not fanning out?

Usually the cuts are too thick or the potato needs more time. Roast the plain, oiled potatoes first, then baste with butter. As they soften, you can gently coax the slices open with a brush or fork.

Do I have to peel them?

No. The skin helps the potato hold its shape and gets nice and crisp. Just scrub well.

Can I prep these ahead?

Yes. You can slice the potatoes up to 6 hours ahead and keep them submerged in cold water in the fridge. Longer soaks can leach a bit of starch and flavor, so don’t push it. When you’re ready to roast, rinse, then dry them very well so they roast, not steam.

How do I make them extra crispy?

Use russets, dry them well, don’t overcrowd the pan, and roast on the middle rack at a hot temp. A final 2 to 4 minutes under the broiler helps too, but watch closely, especially once the Parmesan is on.

A close-up of a single hasselback potato on a plate with crisp browned edges and melted Parmesan in the slices, a fork pulling apart the tender center, warm dinner lighting

The first time I made Hasselbacks, I treated them like a serious culinary project and still somehow managed to slice one clean in half. Classic. The fix was hilariously simple: two chopsticks and a little patience. Now these are my go-to “I want something cozy but also kind of dramatic” side dish. They make a random Tuesday chicken feel like a dinner party, and they’re basically built to carry whatever topping you’re craving.